![]() Place 2 tablespoons chocolate chips in the center of each pastry. Keep wrapped airtight at room temperature. Unfold the pastry sheets on a lightly floured surface. After that, revive them by warming in a 170-degree oven for 5 to 8 minutes. Pains au chocolat are best within an hour or two of baking. ![]() Remove from the oven and let cool completely on the baking sheets. Rotate the baking sheets and switch racks, and continue to bake until the pains au chocolat are deeply browned, another 10 to 15 minutes. Transfer the sheets to the oven and bake for 20 minutes. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush each pain au chocolat with the yolk mixture. Remove the frying pan from the oven and heat to 190 degrees.ħ In a small bowl, stir the yolk and double cream until streak-free. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. (Any hotter and the butter will melt, leading to a denser pastry.) Gently place the baking sheets inside the oven and let the pastries proof until they have doubled in size, are extremely puffy and jiggle delicately on the baking sheet, 2 to 2½ hours.Ħ Remove the baking sheets from the oven and carefully uncover them. You want the pains au chocolat to proof at 21 to 23 degrees. Make an egg wash by whisking together the egg yolks, whole egg, and milk in a small bowl until well combined. Very loosely cover with plastic wrap so the pastries have some room to expand.ĥ Open the oven and stick your hand inside – it should be humid but not hot, as the water in the frying pan will have cooled. Repeat with the remaining dough and chocolate, dividing between the baking sheets and spacing evenly. Transfer the pain au chocolat to a prepared baking sheet, resting it on the seam. Wrap the pastry around the second bar of chocolate and continue to roll until you have a snug spiral. Fold the pastry over the chocolate until it's wrapped around one time, then tuck another bar of chocolate into the fold. Cut each strip in half crosswise, creating 10 rectangles.Ĥ Working one rectangle at a time, place a stick of chocolate along one of the shorter sides, leaving about a 2.5cm border. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 7cm wide. Dust off any excess flour with a pastry brush.ģ Use a wheel cutter to trim 1cm of dough from all four sides, straightening and squaring them off, creating a slab that's 38cm long by 35cm wide. If the dough has shrunk during chilling, roll it out again to a slab that's 40cm long and 38cm wide. Unwrap (save the plastic for proving) and place on a very lightly floured surface. (The steam released inside the oven will create an ideal proofing environment for the pains au chocolat.) Line two rimmed baking sheets with parchment paper and set aside.Ģ Remove the slab of dough from the refrigerator and let sit for 5 minutes at room temperature. Transfer the pan to the floor of the oven and close the door. Bring a cast-iron frying pan of water to a simmer over medium-high heat. (For the dough, follow the croissants recipe through to step 16.)ġ Arrange racks in the upper third and lower thirds of the oven. You'll need a batch of croissant dough, from this series' lead recipe, rolled out to a 38-by-40-cm slab, and chilled. Either way, use a good-quality chocolate. You can order batons online, but regular chocolate bars, cut crosswise into thin sticks, work just as well. Here, two batons are spiralled into the dough so you get rich pockets of chocolate in each bite of flaky croissant. Pain au ChocolatIf you enjoyed this video, please like and subscribe The link to the recipe can be found below.This is the second video in my series of ex. 1 knob butter, for greasing 6 pan au chocolat, sliced into thirds 4 egg yolks 3 tbsp caster sugar, plus extra for sprinkling 300ml milk 300ml double cream. 20 chocolate croissant sticks, or 110g of semisweet bar chocolate, cut crosswise into 20 even piecesĬhocolate sticks called “batons” are made especially for rolling easily into pain au chocolat.All you need is a good dough hook, a large tray, and a bit of time!īut of course, you can also take a fast shortcut and use store-bought dairy-free puff pastry. You'll be surprised to see that it doesn't actually take too much effort. If preparing pastry dough from scratch sounds a bit daunting, I broke down the whole process into manageable steps, with pictures and tips to help you. As for the chocolate, I recommend choosing the darkest variety you can tolerate to keep the sugars low 70% is a good start, but why not be audacious and try 85% or more? Luckily for us, vegan butter made with coconut oil is now readily available, and with my experience so far, I got pretty good results in terms of texture and flavour. Turning pain au chocolate into a vegan-friendly pastry is super easy as the only ingredient in our way is butter.
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